Freezer Breakfast Sandwiches

45 minMakes 6 sandwiches

Make-ahead egg and cheese sandwiches on toasted English muffins, frozen for quick weekday breakfasts.

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prepPreheat oven to 350°F / 175°C
prepSpray 9.5×13" sheet pan with cooking spray, line with parchment paper, spray again
12 eggs	Whisk eggs, milk & cottage cheese until smooth	Pour into pan, top with vegetables & spices, stir	Bake 350°F / 175°C, 16–19 min until set	Cool, slice into 12 equal pieces	Layer muffin: egg, cheese, meat, egg, top half	Cool, wrap & freeze in ziploc bag	From frozen: microwave 3 min, flip halfway
120 ml milk
115 g cottage cheese (optional)
½ tsp salt
¼ tsp black pepper
1 tsp Italian spice blend
140 g chopped vegetables of choice (optional; typically defrosted and drained frozen spinach)
6 English muffins	Broil muffins cut-side up, high, 3–5 min
6 square slices cheese of choice (cheddar recommended)
6 slices cooked meat of choice (ham, turkey, chicken, bacon, or breakfast sausage)

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